A quick-to-make summery drink that is equal parts refreshing, tasty and pretty. 




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  • 750 g seedless watermelon
  • 3 cups ice cubes or crushed ice
  • 4 cups (1 litre) coconut water
  • 2 tbsp lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Using a small sharp knife, remove the rind from the watermelon and roughly chop the flesh. You should have about 3 cups (500g) watermelon.
  2. Place the watermelon in a blender and blend until smooth. Strain through a sieve into a large jug, discarding any solid bits or sneaky seeds. You should have about 2 cups (500ml) juice.
  3. When you’re ready to serve, add the ice. Pour in the coconut water and lemon juice and stir with a big wooden spoon to combine. If you like, place slices of lemon and some mint leaves into serving glasses. Pour the lemonade over to serve. 


This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand